Dinner Menu - Main and Market Main and Market all salads are served with a small pumpkin muffin g café salad mixed greens, chilled brandied peppercorn encrusted chicken, candied pecans, spiced pears and gorgonzola cheese tossed with maple champagne vinaigrette – 12.5 half portion – 8.25 with smoked salmon – 14. craisin chicken salad our famous chicken salad with almonds, craisins and onion served over mixed greens and topped with raspberry vinaigrette and granola – 12.5 craisin & cafe the best of both worlds, a small café salad with peppercorn chicken, served alongside a scoop of our craisin chicken salad topped with granola and raspberry vinaigrette – 12.5 g apple ginger salad grilled chicken presented with mixed greens, sliced apple, craisins, walnuts, goat cheese and apple ginger vinaigrette 12.5 with grilled salmon – 19. with shrimp – 16.

g honey wasabi tuna salad seared sesame crusted ahi tuna, served rare and presented over mixed greens with carrots, cucumbers, avocado and honey wasabi vinaigrette – 16.5 black and blue salad seared beef tenderloin over arugula with gorgonzola, bacon, cherry tomatoes, red onion, croutons and honey balsamic vinaigrette – 16.5 sesame chicken spinach salad sesame encrusted chicken served over a bed of baby spinach and greens, carrots, cabbage, chopped peanuts and mandarin oranges, served with soy ginger vinaigrette – 14. grilled salmon and baby kale salad grilled salmon served over baby kale with quinoa, craisins and almonds, tossed in a citrus vinaigrette – 18. lime cilantro crab cake salad jumbo lump crab cake served atop a salad of mixed greens and corn and tomato salsa tossed with lime cilantro dressing – 18.

g sultan’s garden our famous curried chicken salad served over mixed greens with a wedge of fresh pineapple, sliced strawberries and honey citrus vinaigrette – 12.5 chicken bruschetta classic caesar topped with grilled chicken breast, bruschetta tomatoes, basil, fresh mozzarella and balsamic glaze – 14. classic caesar chopped romaine, homemade croutons, shredded parmesan and our creamy caesar dressing – 8.5 mexi caesar romaine tossed with lime cilantro caesar dressing and topped with chipotle tortilla strips, avocado, cheddar cheese and fresh pico de gallo – 9.5 greek caesar classic caesar topped with feta cheese, cucumber, tomato and red onion salsa, artichoke hearts and kalamata olives – 10. add grilled chicken -4., shrimp -6., crab cake -12, beef -8. or grilled salmon -9. Small Plates hummus plate hummus, roasted red pepper tapenade, cucumber tomato salad, kalamata olives, feta cheese and warm handmade flatbread – 9. with grilled chicken breast – 13.

shrimp garides jumbo shrimp sautéed with garlic, lemon, tomato and white wine, finished with feta cheese, served with warm ciabatta bread – 13. crab avocado quesadilla crab meat, cilantro, avocado and cheddar jack on chipotle tortilla, finished with old bay remoulade and fresh pico de gallo – 13.5 chesapeake crab and artichoke dip creamy chesapeake crab dip with artichoke, baked and topped with cheddar cheese. served with crusty bread for dipping – 12. crispy shrimp and grits beer battered jumbo shrimp served with crispy cheddar grit polenta, corn and tomato salsa and old bay remoulade – 13. oven roasted meatballs four homemade beef and pork meatballs served in a savory marinara sauce and garnished with parmesan and parsley – 12. thai chicken quesadilla a chipotle pepper tortilla stuffed with grilled chicken, fresh cilantro, shredded carrots, shredded red cabbage, mozzarella and thai peanut sauce, served with sweet thai chili sauce – 12. soup our famous hungarian mushroom & two homemade soups daily cup – 5.

/ bowl -7. served with a choice of a caesar or garden salad soup, café salad or fruit may be substituted for an additional – 2. choose from sautéed chicken -4., shrimp -6., scallops -10., sausage -4., meatballs -6. or grilled salmon -9. gluten free pasta is available avery island pasta sautéed bacon, sweet corn kernels, and green onions finished in a smoked tomato alfredo sauce and tossed with linguini pasta and parmesan cheese – 26. classic basil scampi linguini pasta with a basil compound butter sauce, fresh garlic, basil, roasted tomato, lemon zest and parmesan – 22. Mediterranean puttanesca roasted tomatoes, kalamata olives, capers, red onions, basil, olive oil, tomato juice and crushed red pepper flakes tossed with linguini pasta – 18. pad thai garlic, shallots, green onions, carrots, peanuts and bean sprouts tossed with rice noodles and a peanut tamarind sauce, sprinkled with fresh cilantro and basil – 18.

pasta Palermo penne pasta tossed with artichoke hearts, mushrooms and sundried tomatoes in a white wine rose cream sauce, garnished with parsley and parmesan cheese – 16. meat lasagna topped with marinara sauce and mozzarella cheese – 19. Selections served with a choice of a caesar or garden salad soup, café salad or fruit may be substituted for an additional – 1.50 millstone classic sautéed corn, bacon, crabmeat, sherry and a touch of cream, served with cheddar grit polenta and grilled asparagus – 26. add sautéed chicken – 4., shrimp – 6., scallops – 10., or grilled salmon – 9. green curry stir-fry with cashews local onions, mushrooms, snow peas, carrots, mung bean sprouts, cilantro, garlic, fresh ginger, lemon juice, slightly spicy green curry and coconut milk sautéed with roasted salted cashews, served with warm hand-made flatbread – 24. add chicken – 4. add shrimp – 6. truffle filet grilled 6 oz.

filet mignon topped with white truffle compund butter, presented with mashed potatoes and grilled asparagus – 27. add crab cake – 12. pan seared scallops, served with thai chili aioli, steamed rice and stir-fried vegetables – 25. served with a choice of a caesar or garden salad soup, café salad or fruit may be substituted for an additional – 1.50 fish and chips flash-fried beer battered white fish served with fries and old bay remoulade or lemon aioli – 17. herb crusted salmon fresh herb encrusted salmon fillet finished with mustard dill sauce, served with mashed potatoes and sautéed vegetables – 21. homemade meatloaf savory homemade meatloaf topped with choice of mushroom ragout demi-glace, hungarian mushroom soup or marinara and mozzarella. Crowned with fried onion straws and served with mashed potatoes and sautéed vegetables – 17.

g chicken au poivre peppercorn chicken breasts topped with caramelized onions and gorgonzola, served with mushroom ragout demi-glace, mashed potatoes and sautéed vegetables – 19.5 tuna kurosawa sliced ahi tuna, served rare and encrusted in sesame seeds, seared and served with soy-ginger kurosawa sauce, wasabi mashed potatoes and stir-fried vegetables – 24. crab cakes two signature crab cakes with a side of lemon aioli, served with mashed potatoes and grilled asparagus – 30. one crab cake dinner – 24. thai chili tuna sliced ahi tuna encrusted in sesame seeds, seared and served with thai chili aioli, wasabi mashed potatoes and stir-fried snow peas – 24. salmon pisana pan-seared salmon fillet, poached with white wine, lemon, artichoke hearts, roma tomatoes, capers, and kalamata olives, served with sun-dried tomato and basil polenta – 22.

rise up pork shanks three fall off the bone coffee-braised pork shanks made with local rise up house roast coffee, served with fried cheddar grit polenta and sautéed spinach – 22. Sandwiches all are served with a choice of a pasta salad, caesar salad, garden salad, sweet potato fries or french fries soup, café salad or fruit may be substituted for an additional – 1.50 mi signature burger ½ lb. Angus burger cooked to order, topped with bacon onion jam, cheddar, lettuce, tomato and onion on a fresh brioche bun – 12.5 v spinach and portobello sandwich portobello mushroom served on grilled ciabatta bread with fresh baby spinach, roasted red pepper aioli and feta cheese – 12. bruschetta chicken sandwich grilled chicken topped with fresh mozzarella, roma tomatoes, basil and a balsamic glaze on grilled ciabatta bread – 13. crab cake sandwich broiled crab cake on brioche roll with old bay remoulade or lemon garlic aioli – 17.

chicken club grilled chicken breast, bacon, provolone cheese and honey mustard served on a croissant with lettuce and tomato – 12. v cafe veggie burger veggie burger topped with provolone cheese, caramelized onions and honey mustard on a pretzel roll – 11. Short Plates pan-seared sea scallops presented with arugula, pears, craisins, candied pecans and honey citrus vinaigrette – 18. v ratatouille sautéed squash, zucchini, onions and tomatoes, served with fried sundried tomato polenta – 16. add grilled chicken – 4. sausage – 4. shrimp – 6. scallops – 10. g simple salmon grilled salmon fillet served with side of dill caper sauce, accompanied by mesclun salad with cherry tomatoes, red onion, parmesan and honey balsamic vinaigrette – 16.5 g simple filet 6 oz.

filet seared and accompanied by mesclun salad with gorgonzola, red onion, sliced tomatoes and honey balsamic vinaigrette – 19.5 add bacon onion jam for – 1. Sides v g sauteed spinach – 4. v g sweet potato fries – 4. v g natural-cut fries – 3. v g pasta salad – 3. v g fruit cup – 4. v g rice, mashed potatoes or vegetables – 3. v g grilled asparagus – 4. v g side garden or caesar salad – 4. v g side café salad – 5. v g cup of berries – 5. Looking to cater your corporate lunch or event? BBC - Food - Olive recipes FAQs Olive recipes The small oval fruit of the olive tree, widely cultivated in Mediterranean countries such as Spain, Italy, France and Greece. Olives are harvested and preserved in oil or brine at various stages of their development. The early olives are green, while the later, more mature olives are black, but there are hundreds of varieties and more shades of colour in between.

Recipes using olive By Kate Morris and Sally Brown Drinks and cocktails See all recipes using olive Buyer's guide Kalamata olives are rich purple, almond-shaped olives grown in southern Greece; Spanish green olives have a milder flavour but because of their large size, they are often stuffed with anchovies or almonds. Experiment with different varieties until you find a favourite. Preparation The fleshy pulp of the fruit is also the source of olive oil. The whole fruit is available in a variety of guises: flavoured, stuffed, stoned or with stones, in oil or in brine, sliced or whole. They’re used a great deal in Mediterranean cuisine, as hors d’oeuvres, in salads, stuffings, sauces or dips such as tapenade and as an ingredient in main dishes. On this page Roasted Halibut with Tangerine & Olive Tapenade Recipe - EatingWell 25 m Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Grate ½ teaspoon zest from 1 tangerine (or clementine) and squeeze 1 tablespoon juice.

Coarsely chop olives, capers, garlic, thyme and the zest together on a cutting board (or process in a mini food processor until coarsely chopped). Transfer to a small bowl; stir in oil and the juice. Peel the remaining fruit and cut into ¼-inch slices. Arrange 4 "beds" of slices on the prepared pan, making them about the size of each portion of fish. Place a piece of fish, skinned-side down, on each bed. Sprinkle the fish with salt and pepper, then spread about 1 tablespoon of the tapenade on each portion. Bake the fish until the thickest part flakes with a fork, 8 to 10 minutes per inch of thickness. Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org. Subscribe to the Magazine How to make the perfect tapenade | Life and style | The Guardian How to cook the perfect ... How to make the perfect tapenade Is tapenade the perfect nibble to serve with late summer drinks, or a waste of good olives?

And does tuna have any place in the recipe? The perfect tapenade, a 'dark and sophisticated' dip. Photographs: Felicity Cloake for the Guardian Share on Messenger Close While there is still a little light left in the evenings, it's only right and proper to embrace every last opportunity to sit out a while with a well-chilled drink – heaven knows there will be time enough to huddle round the fire with a warming cup of tea once autumn girds its loins in earnest. And, just as tea needs biscuits, a stiff drink demands nibbles. Roasted nuts are always a winner, of course, and an offensively cheesy crisp rarely fails to please, but to really string out that holiday feeling, you can't get much more Mediterranean than tapenade. This Provençal favourite is the perfect drinking companion, as it's a combination of the saltiest ingredients you could imagine – great with a delicate, pale pink local rosé, yes, but also an unimpeachable pairing with a gin and tonic or, of course, a pastis. Though the principal ingredient is olives, the French word comes from the Provençal name for caper buds , tapeno.

The story goes that, in ancient times, these would have been preserved in amphoras of olive oil, to re-emerge, when required, as a pungent mush – the origins of the modern tapenade. This is why, perhaps, the authors of the book Provence Cookery School inform their readers that, though "everybody thinks of it as an olive dip, [tapenade] is in fact a caper sauce". Call it what you like, I say, as long you make it right. The olives Caroline Conran's tapenade. Traditionally, tapenade is made from the small, black olives beloved of the region, though, as Caroline Conran notes in her Sud de France, "nowadays, they also sell green tapenade" in the local markets, as well as versions made with dried tomatoes and basil. As I prefer the fruitier, earthier flavour of the black olive (green tapenade having a tendency towards astringency in my view), I'll be keeping things strictly traditional. I'm surprised at how many recipes simply call for "black olives" (Conran, Elizabeth David, Provence Cookery School, I'm looking at you).

If you happen to live in Provence and frequent local markets, then no doubt you'll end up with some top-quality fruit. If, however, you're browsing a British supermarket (or, indeed, a French one), then the generic black olive will be a rubbery, bland thing not fit to grace this, the most punchy of sauces. MasterChef's John Torode and Margot Henderson, proprietor of the Rochelle Canteen and author of You're All Invited, both specify kalamata olives, while Richard Olney hopes for niçoise – if available – in the French Menu Cookbook. Both yield a far superior, more complex flavour, especially if you buy them whole. It is an inconvenient truth that pitted olives have also been neutered in the flavour department. Really, it's only a matter of five minutes work with a sharp knife to remove the stones – or considerably less if you have the appropriate gadget. (Anyone who boasted of cherry pitters underneath last week's piece on clafoutis should put them to work here, too.) Capers Provence Cookery School's tapenade.

Capers are obviously a shoo-in: the sort packed in salt are preferable if you can get hold of them (specialist grocers are a better bet than supermarkets). Some recipes, including Olney's, tend towards the mean, using just one teaspoon to 115g olives, but, given they're supposed to be the star of the show, I've gone with the more generous quantities suggested by the Provence Cookery School recipe. Anchovies and other fish Elizabeth David's tapenade. Just in case you thought there wasn't enough salt in the recipe, anchovies are also a must, though I think Conran's six fillets excessive – this shouldn't be a dip that tastes primarily of fish. On that basis, I'm also going to exclude David's tuna: a common addition, according to Larousse Gastronomique, but one which completely changes the character of the dish, muting the punchy flavours of the other ingredients to create a mellow fish paste. Herbs and garlic Margot Henderson's tapenade.

Henderson and Torode put flat-leaf parsley in their tapenades which, although often used in southern French cooking, doesn't taste as satisfyingly sun-baked as Conran and Patricia Wells' thyme, with its nostalgic whiff of garrigues roasting in the summer heat. Henderson's oregano, meanwhile, is too reminiscent of pizzas for my liking: Provence may once have stretched into modern-day Italy, but these days pasta is considered pretty exotic, in my experience. Garlic is, according to the Provence Cookery School, an "optional extra". I think it brings a welcome heat, but don't overdo it – similarly to anchovies, it has a tendency to take over, making it the dominant flavour in Conran's tapenade. Extras Surprisingly, the same goes for the Cookery School's lemon zest: though juice adds a welcome acidity to the tapenade, the zest makes things too fresh and citrussy, when they ought to be dark and sophisticated. Conran's Dijon mustard, though a common addition, isn't to my taste either: it muddies the Mediterranean flavours, while Torode and Olney's brandy just tastes bizarre.

It may make it into the Larousse entry on the subject, but I prefer to keep the alcohol as an accompaniment – as an ingredient, it supplies an oddly medicinal note. Method and texture Richard Olney's tapenade. Though the tapenade is traditionally made in a pestle and mortar, as Olney recommends, I think you get equally good results using the pulse function on a food processor, though the process is rather less satisfying for your inner peasant. Henderson does neither, however, preferring to roughly chop her ingredients to make something more akin to an olive salsa than a traditional tapenade, on the grounds: "it's good to have some texture and not just a paste". Her version works well spread on thick toasts, as she suggests, but is less practical as a dip for breadsticks, or for drizzling over salads of ripe, red tomatoes. I'm not sold on Olney's super-fine variety, which is pushed through a sieve after pounding, either; a certain rusticity suits tapenade. Peasant or not, you can afford to be generous with the oil: the soft, fruity flavour rounds out all those savoury notes beautifully, as well as loosening the consistency.

Serve with toasted rounds of stale baguette (though British baguettes, unlike their French counterparts, don't obligingly desiccate between lunch and dinner, so you might have to plan ahead), breadsticks or crudités pour les minceurs, and, most importantly, a large, cold drink. How to make the perfect tapenade Felicity Cloake's perfect tapenade. Makes 1 smallish bowl (a little goes a long way) 200g whole black olives, preferably niçoise or kalamata 3 tbsp capers, well rinsed if packed in salt 2 anchovies, well rinsed if packed in salt, roughly chopped 1 fat clove of garlic, crushed 2 tsp fresh thyme, chopped Juice of ½ lemon 5 tbsp extra-virgin olive oil Remove the stones from the olives with a pitter or a sharp knife. Put in a food processor with the capers, anchovies, garlic and thyme, and whizz to a rough puree. Squeeze in the lemon juice and, with the motor still running, add the oil.

Alternatively, pound the garlic, anchovies, capers and thyme together in a pestle and mortar until smooth, followed by the olives, leaving these slightly more chunky, then gradually add the oil and lemon juice, pounding between pours. Taste, and add pepper and more lemon juice if necessary. Tapenade: the perfect partner for an aperitif, or a waste of good olives? What else do you put in it (David Lebowitz has an intriguing fig version I'm dying to try), and if not, what do you prefer to serve with drinks – homemade pork scratchings? Spicy pickled eggs? Or something else entirely? Felicity Cloake: Is it possible to improve on the simple perfection of the original Lancashire hotpot – and where do you get your mutton? Published: 31 Oct 2013 Felicity Cloake: Eggy bread, pain perdu, poor knights of Windsor … whatever you call it, french toast makes a simple and delicious breakfast. But do we over-egg it on this side of the Atlantic? Published: 23 Oct 2013 Felicity Cloake: Is this student staple cheesy Tex Mex junk or the perfect finger food?

Can radishes ever replace jalapeños – and is it best with or without beef? Published: 17 Oct 2013 Felicity Cloake: This homely American classic is a wild west fruit pie and delicious with plums. But where does the name come from? Published: 10 Oct 2013 Vegan Wraps with Spicy Orange-Olive Tapenade - Contentedness Cooking By Florian 8 Comments Vegan Wraps with Spicy Orange-Olive Tapenade “Vegan Wraps with Spicy Orange-Olive Tapenade” are a delicious on-the-go snack. Ideal for travel, picnic, or even for a healthy lunch at work. Wraps are really one of the most versatile on-the-go snacks. Whatever you crave, whatever inspiration you have, or whenever you just have some leftovers – there is hardly anything you cannot use as a filling. This recipe I created when I promised to bring something to a picnic with friends. Because a couple of them are vegans, a vegan wrap it had to be. One thing I had planned to give a try for some time was an “Orange-Olive Tapenade”.

Using roasted bell pepper and – of course – olives as a base, I added orange juice and a spicy flavor from tabasco and garlic. Next, I roasted some almonds that I first had covered in a mix of agave, cinnamon, nutmeg, and lemon. It’s a bit of a contrast to the spicy tapenade but trust me, it’s a tasty combination! For the rest of the filling, I chose smoked tofu, salad, and some more fruits, such as grapes and clementines. You are of course free to add whatever you like – versatile, remember 😉 Here is what is needed to enjoy the Vegan Wraps with Spicy Orange-Olive Tapenade: Rosa Jackson: Tapenade Friday, August 31, 2007 Tapenade Alain Dutournier, chef at the very chic restaurant Le Carré des Feuillants in Paris, once said to me that he considers it uncivilized to drink without eating. I'm inclined to agree, even if it might sound a bit extreme. What could be more civilized, after all, than the Italian aperitivo with its array of tiny sandwiches and snacks?

The French sadly haven't adopted this generous approach and even on the Cours Saleya, with its year-round sunny terraces, I often have to content myself with a saucer of stale chips or a puny dish of olives. I've even been known to make a run to the local épicerie to buy my own peanuts or chips, which is not a very civilized thing to have to do. What a shame, when rosé lends itself so well to the apéritif ritual. Sunny, crisp and never snobbish, rosé is my drink of choice all summer long. With a glass of rosé in front you, it's impossible to feel down because pink wine implies that the sun is shining and you're taking a moment to appreciate life, albeit in a less extravagant way than with a flute of champagne. Some southerners believe that rosé tastes best when sipped near the sea - something about the way the salty air mingles with the aromas - and there may be some truth in that, but I like this low-profile Provençal wine so much that I'd like to see more people drinking it all over the world.

Nothing tastes more natural than rosé with any of the Niçois dishes I love so much (what else could you possibly drink with salade niçoise?), but it also goes beautifully with Japanese, Thai or Indian food. As I sip a glass of rosé while cooking - or should I say throwing together a salad, which is what I more often do in the summer here - there is nothing I like better than to whet my appetite with tapenade. Its name comes from tapeno, the Provençal word for capers, and anchovies have become just as essential an ingredient somewhere along the way. Of course I can buy good tapenade, particularly at the Cours Saleya market where some of the producers sell jars of this salty black paste made with their own olives, but making my own is a ridiculously easy pleasure. The key, as you might have guessed, is to find a willing slave - er, partner - to help pit the olives. You can use the flat blade of a knife and squash each olive, or invest in an cute little olive pitter as I have. Use pitted olives from a can and you will regret it: tapenade can only be as good as its main ingredient.

Being in Nice I use the small fruit called caillette, otherwise known as the olive de nice. The true Niçois olive, which like many wines and a few foods has an Appellation d'Origine Contrôlée to protect it from imitators, ranges in color from pale green to purply black and is cured in a salt brine for at least two to three months. Wrinkly black Nyons olives also make wonderful tapenade. Jacqueline Bellino, who produces organic olive oil in the hills behind Nice and has won prizes for her tapenade, changed the way I made this condiment. "You should keep the capers and anchovies to a minimum," she says. Her rule is to restrict these two ingredients to no more than five per cent of the total weight, allowing the flavor of the olives to come through. Like Jacqueline, I now make a very restrained tapenade - but that doesn't stop me from throwing in extras such as walnuts, herbs or a little lemon juice. Tapenade is probably best enjoyed on toasted slices of good baguette, but you can of course cook with it as well.

On the rare occasions that students ask to prepare rabbit in my cooking classes, we stew it with tapenade, tomato, onions and herbs, and you can also toss tapenade with pasta, fresh chunks of tomato and basil. Red mullet with tapenade is another classic local dish. Don't forget that green olives also make beautiful tapenade - try adding almonds, which complement their lighter flavor. Tapenade Makes about 1 cup I prefer not to give a quantity for the oil, as the amount needed will depend on the oiliness of the olives. The blacker the olive, the oilier it is likely to be. 9 oz black olives (250 g) 1 tsp capers Tapenade Recipe - Allrecipes.com Katherine 5/9/2004 The key to this recipe is rinsing the kalamatas and the anchovies really well. To the person who said it doesn't look pretty: I suggest that you present it with a thin layer of bread crumbs spri...

SINGLEDADCANCOOK 11/30/2005 Enjoyed this very much, have made several times with a little change, I use 1-1/2 cups Kalamata Olives, 1-1/2 cups canned black olives (cuts the saltiness), about 1 tbsp of lemon juice and 1 tsp... SWEETJAM 1/27/2003 This was VERY yummy and EASY to make. I took the suggestion of another reviewer and did it in a processor. It is great as a spread on a sandwich or on a cracker. Don't let the anchovies sway ... Michelle Wille 7/28/2002 added some good parmesan cheese and fresh italian parsley and oregano. i also used anchovy paste. it was delicious!! SABRINATEE 3/23/2001 The real thing. However, it is greatly improved if you double the garlic, and use half Kalamata and half Nicoise (or picholine) olives. Excellent!

CopperPot 6/9/2003 This is a great recipe, however, it was to puree'd by the time you get the oil added in. The second time I made this I used my food processor and added the garlic, olives, anchovies and capers ... Hollye75 4/25/2003 Fabulous! I added additional fresh herbs - parsley, basil, fresh grated parmesan with a dollop of good olive oil in the food processor. Excellent taste. I served on small toasts with a italian p... motherteresa 1/3/2004 Excellent recipe for an appetizer! I broiled pieces of pita bread sprinkled with olive oil, garlic powder, and salt until golden brown. It accompanies the recipe very well! Mrs. Seaman 10/21/2002 This was pretty good. The anchovies took away from the olive taste and really added more salt then necessary. I substituted sun dried tomatoes for the capers. Big hit for people who like oliv...

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Also containing non-GMO canola and extra virgin olive oil blend, organic basil, Pecorino Romano cheese and read more We accept payment by American Express, Master Card, Visa, Discover and PayPal! Featuring FedEx Express Courier delivery to your doorstep! Have Questions? Green Almond Tapenade | Turmeric and Truffle Green Almond Tapenade · by Turmeric & Truffle · in Appetizers , Recipes , Salsas & Sauces . · At first glance, I thought they were olives! Isn’t that extremely unlikely for my green grocer in Mumbai to sell fresh green olives, I thought to myself? Curiosity made me go in for a closer look and I was right…but then I was in for a bigger surprise. They were fresh green almonds, straight from a farm – I had never seen them before, what joy! The joy quickly turned to a question mark, what would I make from these…the only reference point I had was that green almonds were turned into a delicious spicy curry by the Marwaris – the community which hails from the beautiful desert state of Rajasthan. And that was it.

Casting aside any apprehensions, I picked up a box of the green almonds like a christmas gift and drove home, overjoyed at my newfound discovery…the only thing left for me was to figure out what to do with these little green babies. Thinking about it, I can safely say that this was the first time that I brought home an ingredient that I have never used before. Except for knowing that this is the green fruit that holds the most wonderful sweet almonds, loved the world over, I had no clue of its taste, texture, flavour and most importantly how to cook it. So what is a green almond? They are essentially raw almonds, picked before they had the chance to ripen and the inner kernels, the almond nut as we know it, has been pitted and dried. On doing some further research with help from our good old friend, Google, I found its mention in one of David Lebovitz’ blog , on how the inner soft kernels are served as aperitifs by classy Parisiens to go with their fruity wines or sprinkled on preserves and tarts. But none that spoke about the use of the actual fruit until I touched upon this wonderful recipe for poached green almonds by Saveur.

So I must say that while the poached green almonds are great on their own to be served as a cocktail starter in place of olives, they are clearly not the most convenient nor appropriate for parties… The fleshy green fruit, once poached, cannot be pitted like olives keeping the outer intact. Between the soft flesh and the inner kernel, is a hard covering, following by another layer of the soft skin that protect the innermost nut. You can only imagine how much guests would struggle once these are popped inside the mouth! But I wasn’t going to let that thought discourage me. After a few experiments, I can safely say that this recipe will surely figure as one of my ‘greatest’ invention tests! And you have to give it to me guys, having created the most delicious tapenade using the entire green almond, the fruit, the nut and a couple of other ingredients to balance the bitter sweet flavours. This is actually two recipes in one – first the poached green almonds which is fantastic on its own ( with caution) and the second which is the tapenade. To create the tapenade, you have to poach the green almonds first to lend it the much desired creamy consistency of tapenades and spreads.

Green almonds are usually found in summer in India and for a few short weeks over spring in Europe, unless you live close to one of the almond growing regions of America or elsewhere…if you do come across them, make sure they are bright green with a fuzzy skin and no brown spots. When you are ready to use them, and I am thinking you are doing this to re-create my recipe…🙂 , wash and dry them well, brushing off any stubborn dirt or marks and cut off the top ends. The almonds do take some time to cook but be patient with them – they took about 45 minutes to go really tender which is what you want and that may differ slightly depending on their freshness and variety. The other thing you want to keep an eye out for is to ensure that there is a sufficient liquid for the almonds to poach in – if the liquid evaporates, they will start braising which isn’t what you are looking for. Hence, I have used equal quantities of orange juice and olive oil and may be a little more if required. I have used orange juice as its sweetness with help from the sugar cuts through the bitterness, inherent in the green almond and helps to balance out the flavours.

The tapenade with its slight bitterness from the poached fruit and sweetness from the raw almonds combining with the salty capers and piquant peppers to create a really unusual mix of flavours and texture. This one, I really urge you to give a shot – its not a difficult recipe, all it needs is a little love like all goods things in the world! Ingredients Fresh orange juice – 150 ml Extra virgin olive oil – 150 ml Garlic cloves – 3, minced Coriander / Dill – 2 tbsp, chopped Sugar – 2 tsp Poached green almonds – 1 cup, sliced and de-seeded with almonds reserved Tender almonds – reserved from the fruit ( see instructions below) Capers – 1 tbsp, drained and rinsed Mild peppadews / peppers – 5-6 Juice of lemons – 2 small or 1 large lemon Extra virgin Olive oil – 100 ml Salt to season Method Begin by washing and rinsing the almonds in clean water. Dry well with a clean tea towel and cut off the top twigs if any. Place them in a pan with the orange juice, olive oil, sugar, salt, minced garlic and chopped coriander or dill.

Bring to a boil on a medium heat, then cover and simmer on a low flame for about 40-45 minutes till the almonds are tender. Let them cool and store them in a jar. You can serve these as a cocktail starter on their own; Now this is a very important step: once the poached almonds have cooled, using a sharp knife with care, cutting through the centre of the fruit and peel back the flesh to reveal the inner hard skin. Discard the hard skin between the flesh and the almond nut. You will then get to the inner core which cocoons the nut. Repeat with all the almonds saving the flesh and the nuts; To make the tapenade, place all ingredients for the tapenade with half the oil in a food processor and pulse to coarse purée. Pour the remaining oil in a thin stream and pulse till you get the desired consistency. Adjust lemon juice and salt if necessary. Goes amazingly with grilled tortilla triangles, on crostinis, bruschettas, crudités or anything else you fancy!!

Share this: Red Chili Pepper Tapenade | Farm To People | Small-Batch, Artisanal Food and Gift Market Red Chili Pepper Tapenade Notify me when this product is available: Add to Bag Ingredients Reviews This tapenade has a natural sweetness from the peppers and a good amount of kick. Roasted red peppers are combined with garlic, cilantro and parsley and slowly cooked in olive oil with mild and spicy chile peppers. There is a hint of heat at the finish which will never overwhelm the palate. Delicious with fish and shellfish, chicken, pork, lamb and beef. Use as a dip for shrimp or crudite. Mix into a risotto for added zip. Use as a sandwich spread. Top a vegetable omelet. Eat straight out of the jar! Comes in 7 oz jar. Fire roasted red bell peppers, shallots, pure olive oil, chiles, garlic, cilantro, tomato paste, parsley, roasted dried red bell peppers, salt, spice, black pepper, citric acid, mixed tocopherols (natural antioxidants). More You Will Love

Question: What small fruit is the main ingredient of a tapenade?
Answer: Olive